Ingredients
For the Fried Rice
- 8oz of The Chef’s Garden Root Vegetable Slices
- 3 tbsp neutral oil (vegetable, canola)
- 1 cup jasmine rice, uncooked
- 4oz bell peppers, finely diced
- 4oz leeks, finely diced
- 4 tbsp sesame sambal aioli (recipe follows)
- Soy sauce, to taste
- Gomasio, to taste (optional; can also sub sesame seeds)
- 1 cup pea tendrils, rough chop, for garnish, optional
For the Sesame Sambal Aioli
- 2 egg yolks
- 1 tbsp sambal
- 1 tbsp honey
- 1 tsp apple cider vinegar
- 3/4 cup neutral oil
- 1/4 cup sesame oil
Directions
For the Fried Rice
Step 1
Cook the jasmine rice per package instruction, preferably the day before. When rice is done, place on a sheet pan and place in the refrigerator to chill. Then cover and let sit in fridge overnight.
Step 2
In a wok or skillet, heat oil over high heat and add Root Vegetable Slices. Cook until slices are beginning to brown.
Step 3
Add, leeks and bell pepper and begin to cook on high for approximately 2 minutes.
Step 4
Add rice and fry with other ingredients until the rice is crispy.
Step 5
Add in a few glugs of soy sauce to taste, and mix in your aioli.
Step 6
Take pan off of heat and stir in your pea tendrils, and top with Gomasio or sesame seeds.
Step 7
Feel free to add more Aioli if desired.
For the Sesame Sambal Aioli
Step 1
In a blender, add in the egg yolks, sambal, honey, apple cider vinegar.
Step 2
Turn on blender and slowly incorporate the neutral oil and sesame Oil until a mayonnaise consistency is achieved.
Recipe Note
To make this dish Vegan, mix vegan mayo with the sambal, apple cider vinegar and sesame oil. Sub Agave for Honey.
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